Easy Fruit Ice Cream Trio with Maria Cookies
Total Time
260m
(including freezing time)
Prep Time:20m
Yields:6-8 Servings per flavor (yields about 1 quart per flavor)
Ingredients
For ice cream base: (prepare 3 times - once per flavor)
2 cups
heavy cream, kept cold
1 can
(14 oz.)
¼ tsp.
For pineapple:
¼ cup
1 tbsp.
white rum (optional)
prepared ice cream base
½ cup
GOYA® Pineapple Fruit Pulp, thawed
½ cup
shredded sweetened coconut, toasted, plus more for garnish
For mango:
⅓ cup
GOYA® Mango Fruit Pulp, thawed
1 tbsp.
GOYA® Lime Juice, or fresh lime juice
prepared ice cream base
7
GOYA® Maria Cookies, roughly crushed, plus more for garnish
For blackberry:
2 tsp.
vanilla extract
prepared ice cream base
3 tbsp.
GOYA® Blackberry Fruit Pulp, thawed
7
GOYA® Maria Cookies, roughly crushed, plus more for garnish
Directions
Step 1
<p><strong>For the base:</strong> Add the cold heavy cream to a blender or food processor and blend until soft peaks form, about 30 seconds. Add the condensed milk and salt, and continue blending, scraping down the sides as needed, until fully combined, about 30 seconds.</p>
Step 2
<p><strong>For the pineapple version:</strong> Add the cream of coconut and rum to the ice cream base in the blender and blend just until combined. Pour the mixture into a 9×5‑inch loaf pan. Gently stir in the pineapple fruit pulp and shredded coconut. Cover tightly with plastic wrap and freeze for 4 hours, or until frozen. Garnish with additional coconut before serving.</p>
Step 3
<p><strong>For the mango version:</strong> Add the mango fruit pulp and lime juice to the ice cream base in the blender and blend just until combined. Pour the mixture into a 9×5‑inch loaf pan. Gently stir in the cookies. Cover with plastic wrap and freeze for 4 hours, or until frozen. Garnish with additional cookies before serving.</p>
Step 4
<p><strong>For the blackberry version:</strong> Add the vanilla to the ice cream base in the blender and blend just until combined. Pour the mixture into a 9×5‑inch loaf pan. Gently stir in the cookies. Using a fork or toothpick, swirl the blackberry fruit pulp into the mixture. Cover with plastic wrap and freeze for 4 hours, or until frozen. Garnish with additional cookies before serving.</p>
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Easy Fruit Ice Cream Trio with Maria Cookies
Prep Time: 20m
Total time: 260m
Yields: 6-8 Servings per flavor (yields about 1 quart per flavor)
Ingredients
For ice cream base: (prepare 3 times - once per flavor)
2 cups
heavy cream, kept cold
1 can (14 oz.)
¼ tsp.
For pineapple:
¼ cup
1 tbsp.
white rum (optional)
prepared ice cream base
½ cup
GOYA® Pineapple Fruit Pulp, thawed
½ cup
shredded sweetened coconut, toasted, plus more for garnish
For mango:
⅓ cup
GOYA® Mango Fruit Pulp, thawed
1 tbsp.
GOYA® Lime Juice, or fresh lime juice
prepared ice cream base
7
GOYA® Maria Cookies, roughly crushed, plus more for garnish
For blackberry:
2 tsp.
vanilla extract
prepared ice cream base
3 tbsp.
GOYA® Blackberry Fruit Pulp, thawed
7
GOYA® Maria Cookies, roughly crushed, plus more for garnish
Directions
Step 1
<p><strong>For the base:</strong> Add the cold heavy cream to a blender or food processor and blend until soft peaks form, about 30 seconds. Add the condensed milk and salt, and continue blending, scraping down the sides as needed, until fully combined, about 30 seconds.</p>
Step 2
<p><strong>For the pineapple version:</strong> Add the cream of coconut and rum to the ice cream base in the blender and blend just until combined. Pour the mixture into a 9×5‑inch loaf pan. Gently stir in the pineapple fruit pulp and shredded coconut. Cover tightly with plastic wrap and freeze for 4 hours, or until frozen. Garnish with additional coconut before serving.</p>
Step 3
<p><strong>For the mango version:</strong> Add the mango fruit pulp and lime juice to the ice cream base in the blender and blend just until combined. Pour the mixture into a 9×5‑inch loaf pan. Gently stir in the cookies. Cover with plastic wrap and freeze for 4 hours, or until frozen. Garnish with additional cookies before serving.</p>
Step 4
<p><strong>For the blackberry version:</strong> Add the vanilla to the ice cream base in the blender and blend just until combined. Pour the mixture into a 9×5‑inch loaf pan. Gently stir in the cookies. Using a fork or toothpick, swirl the blackberry fruit pulp into the mixture. Cover with plastic wrap and freeze for 4 hours, or until frozen. Garnish with additional cookies before serving.</p>
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